Abstract
This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weight loss, shrinkage, water holding capacity, instrumental texture and color and water activity), microbiological and sensory characteristics. The addition of up to 30% SPF in the sausages increased fat, ash, energy value, and decreased moisture and water activity. Concerning the physicochemical aspects, the increase in SPF increased the weight loss during cooking, shrinkage, lightness, redness and yellowness, and improved sensory properties of odor, flavor and overall acceptance. The sausages presented microbial counts according to the limits allowed for human consumption. Therefore, sausages made with marine catfish fillets presented suitable nutritional, physicochemical, microbiological, and sensory characteristics. However, although higher global acceptance scores were observed with the increase in SPF levels, no significant differences were detected from the inclusion of 10% SPF. Therefore, it is possible to produce fresh marine catfish sausages with a minimum of 10% SPF, to maintain satisfactory technological and sensory characteristics and a healthier appeal.
Highlights
The moisture content of the sausages made with Sciades herzbergii marine catfish decreased from 75.1 to 64.7% due to the higher amount of smoked pork fat (SPF) in the formulation (Table 2)
In sausages made with tambaqui meat (Colossoma macropomum), the addition between 4.5 and 9% pork fat led to a decrease in moisture content from 71.1 to 68.8% (Sleder et al, 2015)
According to the adjusted second-order model (Table 2), it is observed that the minimum addition of SPF may be 17% in the Sciades herzbergii sausages to obtain moisture content close to that allowed by Brazilian legislation
Summary
Most of by-catch is discarded by fishermen at sea, resulting in environmental pollution, negative impacts on fish stocks, and losses among fish catches rich in protein, lipids, vitamins, and minerals. In this context, marine catfish is among fish frequently discarded due to their unattractive features, which ranks 11th among the most caught fish in Brazil (Brasil, 2011). The presence of thorns, the unattractive appearance, and the large variability in size result in low commercial acceptance of catfish, which are usually consumed by fishermen (Vasconcelos-Filho et al, 2017)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
